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Greek Salad Wraps


  • 1/2 Red Bell Pepper (medium, thinly sliced)

  • 1/4 Cucumber (cut into matchsticks)

  • 1/4 cup Pitted Kalamata Olives (chopped)

  • 2 tbsps Red Onion (thinly sliced)

  • 1 tbsp Red Wine Vinegar

  • 2 Whole Wheat Tortilla

  • 1 cup Baby Spinach


  1. Add the bell pepper, cucumber, olives, and onion to a bowl and toss with the red wine vinegar.

  2. Divide the baby spinach between the tortillas and top with the seasoned vegetables. Fold or roll the tortilla around the filling and enjoy!


Leftovers: Assemble wrap just before serving. Serving Size: One serving is equal to one wrap. Gluten-Free: Use a gluten-free or brown rice tortilla instead. Additional Toppings: Hummus, feta cheese, fresh or dried herbs, avocado, chickpeas, and/or cooked chicken. No Spinach: Use mixed greens or romaine leaves instead.


2 Servings

Total Time: 5 minutes


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